Chicken & Tortilla Gratin

This recipe is phenomenal!  The flavors are amazing and it's a little spicy.  I got this recipe from a cookbook, Rosa's Mexican Table.  I usually half the cream sauce because not everyone likes it.

Recipe:

12 corn tortillas
2 C chicken, cooked & shredded
2 Poblano chilies, roasted, peeled, seeded, and coarsely chopped
Salt
3 pickled Jalapenos, chopped
1/4 C Jalapeno pickle juice
1 recipe Salsa Mexicana (below)
1/4 C heavy cream
1 lb thin-sliced queso Chihuahua or Muenster cheese
Poblano Cream Sauce (below)

Prepare the Salsa Mexicana first.  Fry tortillas in hot oil for a few seconds, until softened. Line bottom of small casserole dish with 4 tortillas, they will overlap in places and come partly up the sides of the dish. Spread 1 C chicken over the tortillas, sprinkle with salt and top with half the poblanos and jalapenos. Spread 1/3 of the salsa over in an even layer and drizzle half the pepper juice and half the cream over the top. Put down a layer of 1/3 of the cheese slices. Repeat with another layer of  4 tortillas, the rest of the chicken, salt, the rest of poblanos , the rest of jalapenos, 1/3 of the salsa, the rest of the pepper juice, the rest of the cream and 1/3 of the cheese slices. Place the last 4 tortillas on top, add the remaining salsa and top the whole thing with the rest of the cheese slices. Bake uncovered 375°F about 40 minutes until the cheese is golden brown. Serve with Poblano Cream Sauce on the side.

Poblano Cream Sauce
1 1/2 C heavy cream
2 large Poblano chilies, roast, peel & seeded
1/2 C lightly packed fresh cilantro
1/3 C fresh flat-leaf parsley leaves
10 fresh mint leaves
Salt to taste

Heat cream until hot. Blend all together.

Salsa Mexicana

6 Tbs oil
1 1/2 large white onions, finely chopped
1 1/2 medium jalapenos, finely chopped
8 medium garlic cloves, finely chopped
3 lbs juicy tomatoes, finely chopped
4 bay leaves
1 1/2 tsp dried oregano, crushed
scant 1/2 tsp dried thyme, crushed or 3 fresh thyme sprigs, leaves only
3 tsp sugar
2 1/4 tsp salt, or to taste

Heat the oil on medium in saucepan. Add the onion and cook until wilted, about 4 minutes. Add the jalapeno and cook until onion is translucent, 3-4 minutes. Add the garlic and cook 1 minute. Stir in tomatoes and spices. Continue to cook on medium heat, stirring occasionally, until the liquid given off by the tomatoes has evaporated, about 20 minutes. If using fresh thyme, stir it in now with any additional salt and sugar as needed during last five minutes.